Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas are an easy one-pan dinner made with juicy chicken, roasted peppers, and onions tossed in bold fajita seasoning. Baked in the oven for maximum flavor and minimal cleanup, this healthy Tex-Mex favorite is perfect for busy weeknights, meal prep, or casual family dinners.
Ingredients
- Main Ingredients
- 1½ lbs boneless skinless chicken breasts, sliced into thin strips
- 3 bell peppers red, yellow, orange, sliced evenly
- 1 large yellow or red onion thinly sliced
- Fajita Seasoning
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Pantry Staples
- 2 tbsp olive oil
- For Finishing
- Juice of 1 fresh lime
- Optional
- Red pepper flakes
- Sliced jalapeños
Instructions
- Preheat & Prep
- Preheat oven to 425°F (220°C).
- Line a large rimmed sheet pan with parchment paper or foil.
- Season
- Add chicken, bell peppers, and onion to the sheet pan.
- Drizzle with olive oil and sprinkle with fajita seasoning, salt, and pepper.
- Toss directly on the pan until evenly coated.
- Roast
- Spread everything into a single layer.
- Roast for 18–22 minutes, stirring halfway through.
- Optional Broil
- Broil for 2–3 minutes at the end for lightly charred edges.
- Finish
- Remove from oven and squeeze fresh lime juice over the fajitas.
- Rest 2–3 minutes before serving.
Notes
- Use two sheet pans if ingredients feel crowded—overcrowding causes steaming.
- Uniform slicing ensures even cooking.
- Lime juice added at the end brightens and balances the flavors.